This has my favourite line from Clotilde--"Zucchini is my little black dress of sides."

Anyway--as you may have noticed I like simplicity and this one pot miracle is good hot, cold or just left overnight in the pot. I use a lot of garlic in this one and I currently am blessed with an abundance of fresh thyme to which I still add a generous pinch of herbes de provence.

My current favourite breakfast is to take a piece of toasted bread--top it with a nice soft cheese--toss it under the grill for 2-3 minutes, then mound room temperature zucchini and olive on top! Magnifique!!_________________Vivant Linguae Mortuae!!

I've now made it twice - first time it went on top of pasta, this time on couscous.

David, I like your tartine idea, but I think I'll save that for dinner rather than breakfast... wouldn't want to blast my colleagues with my garlic breath first thing in the morning. Now, the real question is - are you going to have it with your champagne truffles if/when they arrive??

Ah, I shall savour the champagne truffles while gazing eastward towards the motherland!!! They shall be eaten by themselves or perhaps with a bitter espresso as an accent!! What say you all?_________________Vivant Linguae Mortuae!!